Archive for » November 12th, 2007«

Moist Cheddar-Garlic Baked Chicken Breast

This is another recipe from a recipezaar member I have not posted that many so I thought I would try 2 in a row, so I could review them on the site.This was delicious I made as stated but I used panko flakes (Japanese breadcrumbs) I never use anything else since finding these a couple of years ago.

They are light and flaky and give such a lovely crisp to the outside of anything be it a patty or a piece of fish or meat I find them just brilliant!!! I also used Gruyere cheese instead of cheddar but that was just due to preference. If you enjoy this recipe or want to see all the wonderful reviews this got or more photo’s of this recipe please click here.


1/3 cup butter, melted
2 tablespoons minced garlic (use 2 tablespoons for extreme flavor!)
1 teaspoon garlic powder (can use more)
1/2 teaspoon seasoning salt (or to taste, or use white salt)
1/2 cup seasoned dry bread crumbs (can use 3/4 cup)(I used Panko flakes Japanese breadcrumbs)
1/2 cup finely grated cheddar cheese (I used gruyere)
4 tablespoons grated parmesan cheese
black pepper
4 boneless skinless chicken breasts
grated cheddar cheese, for top (use any amount desired, can use mozzarella cheese)


1. Set oven to 350 degrees.

2. Butter an 11 x 7-inch pan (for 4 breasts, use a larger pan for more breasts).

3. In a bowl, combine butter, fresh garlic, garlic powder and salt.

4. In another bowl, combine breadcrumbs, cheddar and Parmesan cheese and pepper. (Most people who reviewed this recipe found that there was not quite enough mixture as did I. I would recommend upping the amounts of cheeses and breadcrumbs.)

5. Dip chicken in butter mixture; then in crumb mixture.

6. Place in prepared pan and bake uncovered for 30-35 minutes or until juices run clear (or bake covered for 15 minutes and uncover for the remainder of the cooking time).
7. Top with shredded cheese the last 5 minutes of cooking (this is only optional).

8. Delicious!

I served this with zucchini fries with pesto mayonnaise and buttered carrots and corn.

I think next time I make this, I will try making a lemon dipping sauce, although I have to say it doesn’t need anything it is great as is. The lovely flavour from the garlic and cheese that comes through is gorgeous.

All photo’s taken by me unless otherwise stated.